Spicy Baja Chicken Tacos with Slaw
Spicy Baja Chicken Tacos with Slaw
Ingredients
For the Chicken
- 1 pound chicken breast, cut into 1-inch pieces
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 jalapeno peppers, finely chopped, seeds removed for less heat, or left in for more heat
For the Slaw
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup cilantro, chopped
- 1/3 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon chipotle peppers in adobo sauce, minced, plus 1 teaspoon adobo sauce
- 1/4 teaspoon salt, or to taste
For Serving
- 8 corn tortillas
- 4 lime wedges
- 1 avocado, sliced, optional
Instructions
- 1
In a medium bowl, combine the chicken pieces with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Add the chopped jalapeno peppers. Toss to coat evenly.
⏱️ 5 min
- 2
Prepare the slaw: In a large bowl, whisk together mayonnaise, lime juice, minced chipotle peppers, and adobo sauce. Season with salt. Add the shredded cabbage, carrots, and cilantro. Toss to combine and set aside.
⏱️ 5 min
- 3
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and jalapenos in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes per side, or until cooked through and lightly browned.
⏱️ 10 min•🌡️ 375
- 4
Warm the corn tortillas by heating them in a dry skillet, microwave, or directly over a low gas flame until pliable.
⏱️ 3 min
- 5
Assemble the tacos: Place a portion of the cooked chicken onto each warm tortilla. Top generously with the prepared slaw. Add sliced avocado, if desired, and serve immediately with lime wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Baja Chicken Tacos with Slaw
Ingredients
For the Chicken
- 1 pound chicken breast, cut into 1-inch pieces
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 jalapeno peppers, finely chopped, seeds removed for less heat, or left in for more heat
For the Slaw
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup cilantro, chopped
- 1/3 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon chipotle peppers in adobo sauce, minced, plus 1 teaspoon adobo sauce
- 1/4 teaspoon salt, or to taste
For Serving
- 8 corn tortillas
- 4 lime wedges
- 1 avocado, sliced, optional
Instructions
- 1
In a medium bowl, combine the chicken pieces with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Add the chopped jalapeno peppers. Toss to coat evenly.
⏱️ 5 min - 2
Prepare the slaw: In a large bowl, whisk together mayonnaise, lime juice, minced chipotle peppers, and adobo sauce. Season with salt. Add the shredded cabbage, carrots, and cilantro. Toss to combine and set aside.
⏱️ 5 min - 3
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and jalapenos in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes per side, or until cooked through and lightly browned.
⏱️ 10 min•🌡️ 375 - 4
Warm the corn tortillas by heating them in a dry skillet, microwave, or directly over a low gas flame until pliable.
⏱️ 3 min - 5
Assemble the tacos: Place a portion of the cooked chicken onto each warm tortilla. Top generously with the prepared slaw. Add sliced avocado, if desired, and serve immediately with lime wedges.
⏱️ 2 min